Stuffed Cabbage Rolls2017-08-29
- Servings : 4
- Cook Time : 45m
- Ready In : 45m
- 170ml water
- 100g rice, cooked
- 8 cabbage leaves
- 450g beef mince
- 1 onion, chopped
- 1 egg, slightly beaten
- 11⁄4 tsp salt and ground black pepper
- 1 can tomato soup
Bring a large saucepan of lightly salted water to the boil. Add the cabbage leaves and cook for 2 to 4 minutes or until softened; drain.
In a mixing bowl, combine the mince, rice, onion, egg, salt and pepper, along with 2 tbsps of tomato soup. Mix thoroughly. Divide the beef mixture evenly among the cabbage leaves. Roll and secure them with toothpicks or string.
In a large pan over medium heat, place the cabbage rolls and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.
Serve with Greek style yoghurt and garnished with chopped herbs.